1 cup veg. shortening
1 cup sugar
3 tablespoons orange juice concentrate
2 taplespoons grated orange peel
1 teaspoon vanilla extract
4 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup buttermilk
1 cup semisweet chocolate chips melted
2 tablespoons whipping cream
2 1/2 teaspoons orange extract
For cookies, cream shortening, sugar, eggs, orange juice concentrate, orange peel, and vanilla in a large mixing bowl. Combine dry ingredients and stir into creamed mixture, alternating with buttermilk. Divide dough in half and wrap in plastic wrap. Refrigerate at least 2 hours or until well chilled.
Peheat oven to 375 degrees. On a lightly floured surface, use a floured rolling pin to roll out dough to 1/8 inch thickness. Using 2 inch round cookie cutter, cut out dough. Transfer cookies to a lightly greased baking sheet. Bake 6 to 8 mins or until very lightly browned around edges. Remove from pans and cool on wire racks.
For filling. combine all ingredients, blending until smooth. Spread a thin layer of filling on bottoms of half of cookies and place remaining cookies on top of filling. Chill 5 minutes or until chocolate hardens.
Yield: about 4 dozen cookies
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